Great British Bake Off judge Paul Hollywood's has the BEST bloomer bread recipe | HELLO! (2024)

There's nothing quite like a freshly made loaf of bread and Great British Bake Off star Paul Hollywood has a quick and easy recipe for us to try at home.

The popular TV judge shared his best bloomer recipe with us - and it takes only 40 minutes to bake!

Make sure you allow plenty of time for the dough to prove so it rises and blooms well in the oven.

MORE:The Queen's all-time favourite foods revealed by former royal chef

INGREDIENTS

Ingredients to make bloomer bread

Makes 1 loaf

  • 500g strong white bread flour, plus extra for dusting
  • 10g salt
  • 7g fast-action dried or quick yeast
  • 40ml olive oil, plus extra for oiling

METHOD

Step-by-step guide of how to make bloomer bread

Step 1: Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other, pour in the oil and 240ml cool water and use the fingers of one hand to mix together. Use a clawing action to stir the water into the dry ingredients, so you gather in all the flour.

Step 2: Once you’ve got going, add another 80ml water, a little at a time, until you have a soft, sticky (but not soggy) dough and you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water; it will depend on the absorbency of the flour you’re using. (Bear in mind that the dough will become less sticky as you knead.)

Great British Bake Off judge Paul Hollywood's has the BEST bloomer bread recipe | HELLO! (2)

Paul Hollywood's Bread, £14.99, Amazon

SHOP NOW

Step 3: Pour a little oil onto a work surface. I use oil rather than flour to stop the dough sticking to the surface as it keeps the dough soft and does not alter the balance of flour to water. A wetter dough is harder to handle at first, but produces better bread. Knead the dough for 5–10 minutes (or longer if you’re a beginner). It will become less sticky and eventually turn into a smooth ball with an elastic texture. The time this takes depends on how vigorous you are with the dough. It is ready when it is really stretchy: if you pull a piece of the dough between your fingers you should be able to stretch it to at least 20cm.

RELATED:Everything you need to make perfect bread at home

Step 4:Put the dough in a large, lightly oiled bowl. Cover with cling film or a tea towel and leave to rise until tripled in size – at least 1 hour, but it can take up to 3 hours depending on the temperature. A slow rise develops a better flavour, so don’t put it in a warm spot. The ambient temperature in most kitchens is between 18°C and 24°C, which is fine.

Step 5:Put the risen dough on a lightly floured surface; you now need to knock back the dough. Fold it in on itself several times to push the air out with your knuckles and the heels of your hands until the air is all knocked out and the dough smooth.

Step 6:To shape the dough into a bloomer, first flatten it into a rectangle, with a long side facing you. Fold the long side furthest from you into the middle of the rectangle. Then fold the long side closest to you into the middle, on top of the other fold. Turn the loaf over, so you have a smooth top with a seam along the base. Tuck the ends of the loaf under to make a rough oval shape. Rock gently to form the loaf into its bloomer shape.

Great British Bake Off judge Paul Hollywood's has the BEST bloomer bread recipe | HELLO! (3)

Paul Hollywood is a judge on Great British Bake Off

Step 7:The bread is now ready to prove. This second rise of the shaped loaf is one of the secrets of great bread, enabling the dough to develop even more flavour as the yeast ferments, giving it a lighter texture. Put the loaf on a baking tray (lined with baking parchment if it isn’t non-stick). Put the whole tray inside a large, clean plastic bag, making sure there is plenty of space above the dough so it won’t touch the plastic when it rises. Alternatively, cover loosely with oiled clingfilm. Leave the loaf to prove, or rise again, until doubled in size – about 1 hour.

MORE: See more recipes to make at home

Step 8: To check when the bread is ready to bake, gently press it with your finger: the dough should spring back. While the bread is proving, preheat your oven to 220°C, gas mark 7, and put a roasting tray on the bottom shelf to heat up.

Step 9: Lightly spray or sprinkle the bread with water. Dust with a handful of flour, smoothing it all over the top of your loaf with the palm of your hand. Be gentle – you don’t want to knock any air out of the loaf. Using a sharp knife, make a few diagonal slashes across the top, 2–3cm deep at a 45° angle. The loaf expands on baking, so the slashes open up. If you do not slash the top, cracks will form around the bottom of the crust.

Step 10: Just before you put the loaf in the oven, pour about 1-litre water into the roasting tray on the bottom shelf. This will create steam when the loaf is baking and give it a crisp crust and a slight sheen. Put the loaf tray on the middle shelf and bake for 25 minutes. Lower the oven to 200°C, gas mark 6, and bake for 10–15 minutes more, until the crust has a good colour. Hold the loaf in a tea towel and tap the bottom. If it sounds hollow, it’s ready. Leave to cool completely on a wire rack.

This recipe was provided by Waitroseback in 2017.

HELLO!'s selection is editorial and independently chosen – we only feature items our editors love and approve of. HELLO! may collect a share of sales or other compensation from the links on this page. To find out more visit our FAQ page.

Sign up to HELLO Daily! for the best royal, celebrity and lifestyle coverage

By entering your details, you are agreeing to HELLO! Magazine UserData Protection Policy. You can unsubscribe at any time. For more information,please click here.

Great British Bake Off judge Paul Hollywood's has the BEST bloomer bread recipe | HELLO! (2024)

FAQs

How much was Paul Hollywood's bread? ›

In 2008, Hollywood created an almond and Roquefort sourdough bread that was sold at London's famed department store, Harrods, for £15 per loaf, or about $19 American dollars in 2024 terms.

What yeast does Paul Hollywood use? ›

I always use 'fast-action' or 'easy-blend' yeast, which you can buy easily from most supermarkets. Happy Baking!

Is Paul Hollywood a chef or a baker? ›

Paul John Hollywood MBE (born 1 March 1966) is an English celebrity chef and television personality, widely known as a judge on The Great British Bake Off since 2010. Hollywood began his career at his father's bakery as a teenager and went on to serve as head baker at a number of British and international hotels.

How much does Paul Hollywood get paid for Bake Off? ›

The blue-eyed judge has been reported by The Sun to be paid £400,000 a series on his contract with the show and the channel, which has recently ended, therefore indicating an even higher pay as per renewed contracts.

What is the difference between a bloomer and a loaf? ›

Batch – Loaf baked in a batch with others, rather than separately, wholemeal. Bloomer – Thick, long, white loaf, lightly cut across the top so that the cuts open out or 'bloom' to give a crisp crust.

Do they make Hollywood bread anymore? ›

Hollywood Bread has been out of business for years now. That's right folks, there was a real bread called Hollywood diet bread. And now with development coming to this site, I thought it was time to learn the story of the building, before the big landmark “Hollywood Bread Building” sign came down once and for all.

Does Paul Hollywood have his own bakery? ›

Paul was still working on both sweet and savory things for his London bakery Knead. But in 2019, it had to close down due to construction for a railway station that lead to its demolition.

What kind of mixer does Paul Hollywood use? ›

Bake Off stand mixers

Name an iconic fixture of the tent – Paul Hollywood, anyone? Maybe, but the correct answer is the Kitchenaid mixer.

Do you butter sourdough bread after baking? ›

Softer Crust Sourdough Sandwich Bread

The butter helps to soften the loaf during baking time. If you prefer a softer top crust, you can also brush this with butter when it comes out of the oven.

What is the best brand of active dry yeast? ›

Red Star Active Dry Yeast provides a moderate and steady leavening rate to develop more flavor in all types of yeast doughs from low sugar to highly sweetened and enriched. The slower action of active dry yeast also makes it the perfect choice for refrigerated doughs.

How long to proof bread in Paul Hollywood? ›

Paul Hollywood's White bloomer bread
  1. Preparation time: 20 minutes + 2-4 hours proving.
  2. Cooking time: 40 minutes.
  3. Total time: 1 hour + 2-4 hours proving.

What is the secret to making good bread? ›

12 tips for making perfect bread
  • Use the right yeast. ...
  • Store your yeast properly. ...
  • Treat salt with care. ...
  • Take your time. ...
  • Try different flours. ...
  • Consider vitamin C. ...
  • Practice makes perfect. ...
  • Don't prove for too long.

Why put a bowl of water in the oven when baking bread? ›

With steam in the oven for the first 10-15 minutes of the bake the crust of the loaf will stay moist and the loaf will be able to expand. Steam will also improve the colour of the crust helping with the caramelisation and developing a darker crust colour.

How much did bread used to cost? ›

The Price of Bread
YEARCost of 1 lb. of Bread
1930$0.09
1940$0.10
1950$0.12
1960$0.23
5 more rows

How much was bread during the Great Depression? ›

Average Price of Loaf of Bread

In 1931, the average cost for a loaf of bread was 8 cents.

How much was a loaf of bread in the 90s? ›

In 1993, a loaf of bread cost around $0.75 cents. This was a bit cheaper than it is today. But back then, there wasn't the same variety of bread that we have now.

How much is a loaf of bread worth today? ›

How much is bread in America? Bread can cost from $2.50 to $6.00 a loaf in the United States. It depends on the quality of bread and the type of flour and other ingredients used.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Kimberely Baumbach CPA

Last Updated:

Views: 5797

Rating: 4 / 5 (61 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Kimberely Baumbach CPA

Birthday: 1996-01-14

Address: 8381 Boyce Course, Imeldachester, ND 74681

Phone: +3571286597580

Job: Product Banking Analyst

Hobby: Cosplaying, Inline skating, Amateur radio, Baton twirling, Mountaineering, Flying, Archery

Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.